Pad Thai

From this one--http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33205,00.html -- I discovered that tamarind pulp is NOT THE SAME as tamarind juice. It colored the noodles a horrid muddy brown. This site (http://chezpim.typepad.com/blogs/2007/01/pad_thai_for_be.html) makes for a better understanding of how it works.
The main thing, she says, is make small amounts, one or two portions at a time. Then ladle on a bunch of the sauce, and bob's yer uncle.
Or so it says...